Parsley Root

This week’s Vegetable Box Feature: Parsley Root

Did you know?

• It is also called Hamburg parsley, Dutch parsley, and turnip-rooted parsley.
• Both the root and the leaves of parsley root are edible.
• It was first used for cooking in 16th century Germany
• It is high in vitamins A, C, and K and contain copper, iron, and iodine.
• The flavor of parsley roots is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf.
  
  

Fun Fact:
The pale roots are often confused with parsnips, while its shape resembles carrots. The most remarkable sign for fresh parsley roots are the parsley herbs on top which you won't see at parsnips.

How to Store Them:
Parsley root will keep in the refrigerator for up to a week if you first wrap it in a paper towel and place it in a plastic bag.

How to Use Them:
Preparation for cooking requires removing the leaves and the finer roots and washing by gently scrubbing the root with a brush to remove dirt. Parsley root peel is flavorful, so it is best not to scrape off the skin. Wash, dry and save the green to be used like regular parsley. Parsley roots can be sliced or cubed and prepared as a cooked vegetable in the same way as carrots, celery roots, parsnips, and turnips. The roots become tender in about five minutes, but the flavor is not reduced by lengthy cooking. Use parsley root in soups or stews, combined with carrots, potatoes, turnips, onions, or meat. It can be roasted or baked with beef or poultry, sautéed or fried with tofu, and added to lentil dishes. Parsley root can be steamed, creamed, or puréed, or you can boil parsley root and potatoes to create a flavorful variation on traditional mashed potatoes. Raw parsley root, with its intense parsley taste, can be used whole, grated, sliced, or diced to add an unusual flavor to winter salads

Recipes:

Ginger Sesame Roasted Carrot, Parsley Root, and Farro Salad
Created By: Probably This

A delicious fall/winter dish.

Ingredients:
6 - 7 small carrots, halved
5 small parsley roots, halved (you can sub extra carrots for this if necessary)
1 cup cooked farro 
1" ginger nub, minced
1 small clove garlic, minced
1 handful parsley, chopped
2 TBSP olive oil
1 TBSP toasted sesame oil
1/2 TBSP sesame oil (not toasted)
1 TBSP sesame seeds
1 TBSP red wine vinegar
Salt and pepper
1 orange, sliced for squeezing on top of individual portions (garnish)

Instructions:
1. Preheat your oven to 375 degrees and line a roasting pan with parchment paper.

2. In a large bowl toss together the carrots, parsley root, olive oil, and a sprinkle of salt and pepper. Turn out onto the baking sheet and roast for 25 - 30 minutes, until tender. Remove from oven and set aside.
3. In your serving bowl, whisk together both sesame oils, red wine vinegar, garlic, and ginger. Add roasted vegetables and toss together to evenly coat the veggies. Toss in the parsley, sesame seeds, and farro, and serve.

Parsley Root Puree with Mushrooms, Lentils and Gravy
Created by: Sarah Strachan

This dish is the ultimate in comfort food.

Ingredients:
For the parsley root & cauliflower puree:
5 cups parsley root, peeled and roughly chopped (could substitute with parsnip if unable to find parsley root)
1 small head of cauliflower, cut into rough chunks
3 cloves of garlic, peeled
A few tablespoons of milk of choice (to reach desired consistency)

For the vegan gravy:
2 TBSP olive oil
2 cloves garlic, grated or minced
1 small white onion, minced
2 TBSP all-purpose flour
1 ½ cups no-sodium vegetable broth
1 tsp fresh thyme
1 TBSP nutritional yeast
2-3 tsp low-sodium tamari (note*: if using broth with added salt, reduce amount of tamari to taste)
Black pepper, to taste

Other ingredients:
1 TBSP olive oil
3 cloves garlic, grated or minced
1 pound cremini mushrooms, stalks trimmed and mushrooms quartered
1-19oz can lentils, drained and rinsed
1 cup fresh or frozen peas
1 tsp fresh thyme
1 tsp low-sodium tamari
Black pepper, to taste
1/2 cup chopped walnuts

Instructions:
1. Heat a large pot of water on high heat until boiling. Add the parsley root, cauliflower and garlic cloves to the pot. Cook until very tender, then drain. Allow to cool slightly, then add to blender along with a few tablespoons of milk of choice and blend until smooth. Start with a small amount of milk and increase as needed until you have a thick puree. Add black pepper and a pinch of salt if needed (though remember the toppings will be super flavourful!).

2. Prepare the gravy. Heat a small saucepan over medium heat. Add olive oil, garlic and onions and cook until softened, about 5-7 minutes. Add the flour and stir to combine, cooking for another 1-2 minutes. Slowly add the broth while whisking to ensure a smooth consistency. Add the thyme, nutritional yeast, tamari and black pepper. Bring mixture to a boil, whisking occasionally, until thickened. Remove from heat and set aside.
3. Prepare the mushroom mixture. Preheat a large frying pan over medium heat. Add olive oil and garlic and cook for 2-3 minutes. Add mushrooms and cook until softened and beginning to brown. Add lentils and peas and toss gently to combine. Add thyme, tamari and black pepper and toss again. Cook until heated through.
4. Assemble! Place parsley root puree on a plate, top with mushroom-lentil mixture, vegan gravy and a sprinkle of chopped walnuts. Enjoy!

Parsley Root Soup
Created By: Gabi Rupp

An easy and delicious root soup, perfect for the winter!

Ingredients:
3 cups parsley roots in small chunks
2 ¼ cups potatoes, chopped in small cubes
2 ¼ cups leeks, chopped in small chunks
1 liter vegetable broth
1 ¼ cups plant milk
1 TBSP vegetable oil (grapeseed oil or olive oil)
some nutmeg, freshly grinded
some parsley, chopped
salt, pepper

Instructions:
1. Heat oil in a large saucepan.

2. Add leeks and fry for two minutes.
3. Add parsley root chunks and potato cubes and let it steam for another minute.
4. Pour vegetable broth into the saucepan and let it come to a boil.
5. Reduce heat to simmer.
6. Cover and cook for 20 minutes or until the potatoes are soft.
7. Remove from heat.
8. Stir in milk and blend with a hand mixer.
9. Season with nutmeg, salt, and pepper.
10. Let it simmer again at low heat for three minutes (but do not boil).
11. Garnish with some parsley.